Red Wine Braised Short Ribs
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There are recipes that feel like they belong to slow Sundays — the kind where the world finally quiets down long enough for you to breathe in something warm and comforting. Red Wine Braised Beef is one of those dishes for me. It’s the kind of meal that fills the house with a deep, savory aroma that makes everyone wander into the kitchen asking when dinner will be ready.
The first time I made this, I remember lifting the lid after a few hours and seeing the beef melt into the sauce, the vegetables soft and sweet, the wine reduced into something glossy and luxurious. It felt like magic — the kind of transformation only patience can create.
This dish is rustic, elegant, and endlessly comforting. Whether you’re hosting a dinner party or just craving something soul‑warming on a chilly evening, this red wine braised beef brings richness, depth, and a little bit of slow‑cooked love to the table.
🧑🍳 Chef’s Notes: Before You Start
- Choose a full‑bodied wine You don’t need anything expensive, but pick a wine you’d enjoy drinking.
- Sear the beef well Browning = flavor. Don’t rush this step.
- Low and slow wins Braising transforms tough cuts into fork‑tender perfection. I recommend at least 3 1/2 hours. I prefer 4-5 hours.
- Use fresh herbs Thyme, rosemary, and bay leaves add incredible depth.
- Serve with something creamy Mashed potatoes.
Ingredients
- 8 short ribs
- salt and black pepper
- garlic powder
- 2 tsp corn starch
- 3 tablespoons avocado oil
- 1 onion, chopped
- 2 large carrots, cut into 1inch pieces
- 2 ribs celery, chopped
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- whole bottle of red wine
- 3 cups beef broth
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 4 bay leaf
Instructions
- Cover short ribs with avocado oil, then season with salt, pepper and garlic.
- Heat a Dutch oven over high heat. Working in batches, add beef and brown for 1-2 minutes, flip and repeat. till a nice little char is on it; set aside.
- Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 8 minutes.
- Stir in Dijon mustard and garlic until fragrant, about 1 minute.
- Stir in wine, beef stock, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leafs; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer. Put in the short ribs
- Covered, and let simmer until beef is fork-tender, about 4-5 hours.
- scoop some juices into a small pot (about 1 1/2 cups) and add 2 tsp cornstarch and let it simmer till slightly thick
- Serve beef with masted potato’s and drizzle your preferred amount of sauce over it all.
I’d love to hear if you tried these! Did you make any swaps, or keep it exactly as written? Let me know in the comments, I always love hearing how these turn out in your kitchen.
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